2022 Gift Guide

Gift Guide

Strawberry Sweet Tea

1-1/2 cups chopped strawberries (8-10)

3/4 cup sugar

4 Earl Grey tea bags or any brand

1 tablespoon lemon juice

Mint for garnish

In medium pot, bring chopped strawberries, sugar, 4 cups water to a low boil. Turn off heat, add tea bags. Steep 3 minutes. Fill a pitcher with 4 cups ice. Remove tea bags, add lemon juice. Pour tea over ice. Let cool. Strain the strawberries if desired. Serve. Garnish with mint.

Janet Isaacs

Elizabethton

Ginger and Honey Tea

3 cups water

2 family size tea bags

1/2 cup honey

1 tablespoon grated fresh ginger

7 cups cold water

Garnish: Lemon slices

Bring 3 cups water to a boil. Add tea bags. Boil 1 minute. Remove from heat.

Appetizers & Beverages

Cover and steep 10 minutes. Discard tea bags. Stir in honey and ginger. Poor into 1-gallon pitcher. Add 7 cups cold water. Leave over ice.

Janet Isaacs

Elizabethton

Hot Chocolate

2 cups milk

1/2 cup heavy cream

1/2 cocoa powder

1 tablespoon sugar

Ground cinnamon for topping

1 tablespoon grated chocolate

14 ounces sweetened condensed milk

1/8 teaspoon vanilla extract

Whipped cream for topping

In medium pan add milk, honey and cream. Heat over medium high heat. Do not boil. Watch carefully. In large bowl, whisk sugar, cocoa and milk chocolate. Slowly add dry mixture to milk mixture until completely combined. Reduce heat to medium. Add condensed milk and vanilla,

stir well. Reduce heat to low. Simmer 5 minutes. Remove from heat and serve.

Top with cinnamon and cream. Serves 4.

Janet Isaacs

Elizabethton

Cha Cha’s Cider

2 quarts apple cider or apple juice

4 tablespoons red cinnanon candy

16 apple slices

16 cinnamon sticks

Combine all in slow cooker. Cover, cook on high 2 hours. Serves 16.

Cha Cha

Pomegranite Punch

3 cups pomegranite juice

1-1/2 cups cranberry juice (or your preference)

1/2 cup orange juice

1 teaspoon grated ginger

Cinnamon stick

Place all in slow cooker. Cook low, 2 hours. Serves 8.

Cha Cha

Strawberry Sunrise Drink

1/2 pound strawberries, hulled and washed

1/2 pound pineapple, peeled and chopped

1/2 banana

2 cups orange juice

6 large ice cubes

Place fruit in blender, add orange juice and ice cubes. Blend 30 seconds. Serves 4.

Cha Cha

Tammie’s Homemade Biscuits

5 cups White Lily self-

Holiday Popcorn Snack

You can pop as much popcorn as you like but I usually use 4 microwave bags of popcorn

6 squares of almond bark

1 cup peanut butter

Christmas Sprinkles

Christmas M&Ms

Pop your popcorn and set aside.

Melt almond bark and add peanut butter and stir. Pour over popcorn and toss with your hands.

Put into your Christmas bowl and toss in M&M’s. Pour Sprinkles on top and let set.

Ready to eat!

Tammie Cole

Elizabethton

Jalapeños Popper Dip

2 packages (8 ounces each) cream cheese, softened

1 cup mayonnaise

1/2 cup shredded Monterey Jack cheese

1/4 cup canned (chopped) green chilies

1/4 cup canned (chopped) jalapeno peppers

1 cup shredded Parmesan cheese

1/2 cup Panko (Japanese) bread crumbs

Nacho Scoops

In a large bowl with mixer beat together the first 5 ingredients until well blended. Spread into an 8- or 9-inch baking dish.

Sprinkle with Parmesan cheese, then top with bread crumbs.

Bake at 350 deg. for 30-40 minutes or until the bread

crumbs are lightly browned.

**Serve hot or cold with Nacho Scoops

Tammie Cole

Elizabethton

Maple Sausage Apple

Cheese Balls

1 package pork sausage, maple

1/4 cup chopped pecans

2 cups (8 ounces) shredded sharp cheddar cheese

3/4 cup all-purpose baking mix

1/3 cup coarsely grated, peeled Granny Smith apple

1/2 teaspoon ground cinnamon

Preheat oven to 375 deg.

Cook pecans in skillet for 3 minutes to toast. Place in bowl. Add other ingredients. Mix until blended. Shape into 1-inch balls. Place in single layer on greased pan. Bake 15 minutes.

Janet Isaacs Elizabethton

Slow Cooker

Cocktail Smokies

1 bottle barbeque sauce

1 (8-ounce) jar grape jelly

2 (14-ounce) packages smoked sausage links

Combine barbeque sauce and grape jelly in slow cooker. Add sausage. Cook on high for 2 to 3 hours. Serve.

Janet Isaacs

Elizabethton

Deviled Eggs

6 hard-cooked eggs,

Breads

rising flour 3 heaping tablespoons shortening

Approximately 2 cups of buttermilk or milk, may vary, add little at a time

**The trick to making the “BEST” biscuits is to crumble up the shortening in the flour before you add the milk.

**Preheat oven to 425 deg. After hand mixing the flour and the shortening, gradually add the milk until your dough is easier

peeled

1/4 cup mayo

1/2 teaspoon ground mustard

1/2 teaspoon parsley flakes

14 teaspoon Lowry’s

Seasoned Salt

Paprika

Slice eggs in half lengthwise. Remove yolks. In bowl, mash yolk, add mayo, mustard, parsley, and seasoned salt. Mix well. Spoon into egg halves. Sprinkle with paprika. Refrigerate 1 hour.

Janet Isaacs

Elizabethton

Christmas Sugared

Walnuts

1 pound walnut pieces

1 stick melted butter

1/2 cup confectioners’ sugar

1-1/2 teaspoons ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1/8 teaspoon ground cloves

In slow cooker, stir walnuts and butter together, blend well. Add confectioners’ sugar. Stir to coat nuts. Cover, cooking on high 15 minutes. Reduce heat to low. Cook uncovered. Stir occasionally to coat nuts with a glaze, about 2 hours. Transfer to bowl. Combine spices over nuts. Stir to coat. Cool. Serve.

Cha Cha

to handle. You do not need to knead, just make sure to fold all the ingredients together well. Pour flour on counter top or wax paper and sprinkle flour on your hands. Fold biscuits until you can easily handle the dough. Pinch off some dough and roll into balls. DO NOT grease your baking sheet. Place biscuits on baking sheet, bake for 20 to 30 minutes. When you remove them from the oven, butter the tops of the biscuits.

Tammie Cole Elizabethton

Cheesy Onion Muffins

3-1/2 cups shredded cheddar cheese 1/4 cup onion, minced 1/4 cup mayo 6 to 8 English muffins, split Mix cheese, onion and mayo and spread on muffins. Arrange on a boiler pan. Broil til golden. Serves 12. Cha Cha

Cakes & Pies

Double Layer Pumpkin

Pie Cheesecake

Ingredients:

2 (8-ounce packages) cream cheese

1/2 cup white sugar

1/2 teaspoon vanilla flavoring

2 eggs

1/2 cup pumpkin pie filling

1/2 teaspoon pumpkin pie spice

1 graham cracker pie shell

Can of Rediwhip spray or Cool Whip (if desired)

Directions:

Preheat oven to 325 deg. F.

In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

Add pumpkin pie filling and pumpkin pie spice to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set (NOT jiggling).

Allow to cool, then refrigerate for 3 hours or overnight.

Put one squirt or one

spoon of Cool Whip on each slice when serving if desired.

Tammie Cole

Elizabethton

Granny’s Chocolate

strawberry center, dark cookie crust and billowy topping, it’ll be a wonder if this dessert lasts long!

Ingredients:

4 cups fresh strawberries

Cream Cheese

Frosting

I usually bake a Fudge

Marble Cake according to recipe on box in two-8 inch round pans and then cut the cake in half. After making the frosting, I like to put it in between the layers of the cake.

1 (8 ounces) cream cheese

4 tablespoons butter

5 cups powdered sugar

1/3 cup cocoa

1/2 cup milk (adding a little at a time as much as needed to thin icing)

Mix all this together.

Gradually add milk until frosting is as thin as you like.

I usually refrigerate cake after I frost it to let the icing set up.

Tammie Cole

Elizabethton

Strawberry Whipped Wonder

If you’ve been longing for hot weather, this dessert tastes like summer, chocolate dipped! With its creamy, icy

1 can (14-ounce) sweetened condensed milk

1/4 cup lemon juice

1 tub (8-ounce) Cool Whip, thawed and divided

8 Oreo chocolate sandwich cookies, finely chopped

1 tablespoon butter, melted Magic Shell® Chocolate

Flavored Topping, optional

Directions:

Line an 8x4-inch loaf pan with foil. Mash 2 cups of strawberries in a large bowl. Stir in condensed milk, juice and 2 cups of Cool Whip. Pour into pan. Top with combined chopped cookies and butter. Press into mixture. Cover and freeze at least 6 hours.

To serve, invert onto plate. Remove foil. Drizzle Magic Shell if desired. Frost or dollop with remaining Cool Whip. Top with remaining strawberries, sliced.

Brenda Gail Berry

Elizabethton

Baptist Pie

1 small can Mandarin Oranges (drained)

16 ounces Cool Whip

1 small can crushed pineapples (drained)

1 can Eagle brand sweetened condensed milk

1/2 cup lemon juice

2 graham cracker pie shells

Mix first five ingredients together and pour into pie shells.

Refrigerate at least one hour before serving.

Swiss Steak

2 pounds round steak, cut into small pieces

1 teaspopn salt and pepper

Cakes & Pies

Tammie Cole Elizabethton

Chocolate Peanut Butter Pie

Ingredients:

Oreo Pie Shell

1 cup creamy peanut butter

1 package (8-ounce) softened cream cheese 1/2 cup sugar

1 package (12-ounce) Cool Whip, thawed

1 (11-ounce) jar Hot Fudge Sauce (optional) or chocolate syrup

Preparation Instructions:

Filling:

Beat the peanut butter with the cream cheese until smooth. Add sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth.

Pour filling into crust, evening out the top with a knife or spatula.

Casseroles & Sides

1 large onion, sliced or 1 package dry onion soup mix

15 ounces canned tomatoes

Place all in slow cooker. Cover. Cook low 6-10, high, 3 to 4 hours. 6-8 servings.

Cha Cha

Slow Cooker Turkey

5 pound turkey breast

1 envelope dry onion soup mix

16 ounce can cranberry sauce, whole

Place turkey in slow cooker. Combine cranberry sauce and soup mix in bowl. Spread over turkey. Cover. Cook low, 6-8 hours. Serves 8.

Cha Cha

Baked Pineapples With Crackers Casserole

25 crumbled buttery round crackers

5 ounces shredded cheddar cheese

6 tablespoons butter or margarine, melted

3 tablespoons all-purpose flour

3 tablespoons white sugar

1 (20-ounce) can unsweetened pineapples, chunks or crushed

Step One: Drain pineapples, reserving 3 tablespoons of the juice.

Step Two: Combine pineapples, juice, sugar, butter, flour and cheese. Mix well.

Step Three: Spoon mixture into a buttered 1-1/2 quart baking dish.

Step Four: Crumble crackers on top, very lightly.

Step Five: Bake for 30 minutes or until bubbly in a 350 deg. oven (175 deg. C.)

Randi McKinney Paris, Ky.

Egg, Sausage and Cheese Casserole

1 package sausage crumbles, original Jimmy Dean

8 eggs

My Tennessee Vols Cookies

1 orange cake mix

1 stick butter, softened

2 eggs

2 tablespoons water

1-1/2 cups white chips (white chocolate chips)

Preheat oven to 350 degrees. Place first 4 ingredients in large bowl. Mix with electric mixer until well mixed. Add white chips and mix well.

Drop dough by heaping teaspoons 2” apart onto sprayed baking sheet. Bake 11 to 13 minutes. Cool 3 minutes on

Grape Salad

1 (8 ounces) cream

cheese

1 (8 ounces) sour cream

1/2 cup sugar

1/2 cup chopped pecans

OR 1 Butterfinger candy bar (crushed)

1/4 cup brown sugar

1-1/2 pounds grapes (any color or combine colors)

Mix together with mixer cream cheese, sour cream and sugar, until smooth. Place grapes (whole or cut up, whichever suits you) in large bowl and pour mixture over grapes. Mix well and pour into dish.

** If you don’t want to use pecans, crush a Butterfinger candy bar instead. Sprinkle over grape mixture, then sprinkle brown sugar over this.

Refrigerate until serving.

Tammie Cole

Elizabethton

3 cups milk

1/4 teaspoon ground black pepper

8 cups French bread cubes (3/4-inch pieces)

2 cups (8 ounces) shredded sharp cheddar cheese, divided Preheat oven to 350 deg.

Beat eggs, milk and pepper in large bowl with a wire whisk until well blended. Add bread cubes; stir gently until evenly coated. Stir in sausage crumbles and 1-1/2 cups cheese.

Pour into lightly greased 13x9-inch pan. Sprinkle with remaining cheese.

Bake 45 minutes. Let stand 10 minutes before cutting.

Janet Issacs

Elizabethton

Sausage Casserole

1 pound lean bulk sausage

1 medium onion, chopped

1 box Chicken Rice-a-Roni

1 can cream of chicken soup

1 cup grated cheese

Combine sausage and onion, cook and drain. Prepare Rice-a-Roni according to package directions. Combine with sausage mixture and soup. Place in 11”x7” baking dish. Sprinkle cheese on top. Bake at 350 deg. until cheese melts and mixture is heated through.

Brenda Gail Berry Elizabethton

Marinated Vegetables

1 head cauliflower

1 head broccoli

1 large can black olives

1 (8-ounce) bottle Italian Dressing

Separate vegetables into flowerets, slice black olives. Put all ingredients in bowl; pour salad dressing over vegetables. Cover and refrigerate overnight. Stir vegetables occasionally.

Brenda Gail Berry Elizabethton

Ranch Roasted Potatoes

2 pounds red potatoes

1/4 cup oil

Cookies

baking sheet. Transfer to wire racks to cool completely. Makes 3-1/2 dozen cookies.

Brenda Gail Berry Elizabethton

Lemon Cookies

1 lemon cake mix

1 small package lemon instant pudding mix

3/4 cup oil

2 eggs

Preheat oven to 350 degrees.

Place all ingredients in large bowl. Mix with electric mixer until well mixed.

Shape dough into walnut-sized balls. Place 2” apart onto sprayed baking sheet. Bake 15 to 18 minutes.

Cool 3 minutes on baking sheet. Transfer to wire rack to cool completely.

Frost with purchased lemon frosting mix if desired.

Makes 3 dozen cookies.

Brenda Gail Berry

Elizabethton

Salads & Soups

Broccoli Salad With

Cranberries

4 cups chopped broccoli

1/3 cup of bacon bits

Red onion, chopped fine

1 cup Craisins Brand

dried cranberries or raisins

1/2 cup cashews, chopped fine

1/4 cup shredded cheese, reserve a little to sprinkle on top

1-1/4 cups mayonnaise

1/3 cup sugar

2 tablespoons red wine vinegar

Mix all together and sprinkle cheese on top.

Refrigerate and serve.

Tammie Cole Elizabethton

Cornbread Salad

1 pan of cornbread

3/4 cup mayonnaise

2 cups Ranch dressing (depending on how creamy you want it you can add more Ranch dressing AFTER

you put the vegetables in)

1 tomato (chopped)

1 green pepper (seeded and chopped fine)

1 cucumber (chopped fine)

1 can Luck’s Pinto beans (wash the juice off them)

1/2 cup shredded mild cheddar cheese (save a little to sprinkle on top)

1/4 cup bacon bits (to sprinkle on top)

Bake cornbread. While it is baking I cut up my vegetables.

After cornbread cools enough to handle it, crumble it in a large bowl.

Add mayonnaise and Ranch dressing and mix well. Add vegetables, then beans and cheese and mix well. Pour into bowl and sprinkle bacon bits and remaining cheese on top. Refrigerate at least one hour before serving (overnight is better.)

Tammie Cole

Elizabethton

Slow Cooker Beefy Taco Soup

1 pound hamburger, browned

15 ounces stewed tomatoes

15 ounces kidney beans

8 ounces tomato sauce

1-1/4 ounces taco seasoning mix

Stir all together. Place into a 4-quart slow cooker. Cover, heat low, 6-8 hours.

Cha Cha

Topping: Melt the Hot Fudge Sauce in the microwave, usually about 20 seconds and pour over pie, or you can swirl chocolate syrup on top of pie.

Chill for at least an hour before serving.

Warning: This is ultra, ultra-rich. Cut small slivers — your guests will thank you!

Tammie Cole Elizabethton

2 teaspoons Original Ranch Seasoning and Salad Dressing mix

Preheat oven to 450 deg. Place potatoes in a 1-gallon ziplock bag, add oil. Seal bag. Toss to coat. Add Ranch, toss again. Bake on ungreased baking sheet for 30 minutes until crisp. Air Fryer: Reduce regular oven temperature by 25 deg. to 50 deg. (not going below 350°) on your air fryer.

Janet Isaacs

Elizabethton

Air Fryer Chicken Parmesan Sliders

1 package Perdue crispy chicken strips

6 slices mozzarella cheese, cut into 24 squares

1 tablespoon dried oregano

1 package (12) slider buns

1 jar marinara sauce

4 tablespoons butter

2 tablespoons garlic, chopped

1/4 cup grated Parmesan cheese

Spoon 1 tablespoon of marinara sauce over the bottom of each bun. Place chicken on marinara. In small pan melt butter, garlic, and dried oregano. Spray basket with cooking spray. Place slider bottoms in single layer in basket. Top with chicken. Set temperature to 350 deg. and air fry 5 minutes. Flip chicken strip, spoon sauce over chicken. Top with cheese squares. Cover slider bun tops. Brush tops with garlic and butter and sprinkle with Parmesan cheese. Air fry 5 minutes until cheese is melted and tops are brown. Remove and serve.

Janet Isaacs Elizabethton

Great homemade food gifts

METRO - Gifts from the heart are among the most coveted and appreciated come the holiday season.

Hobbyists from all walks of life can turn their passions into handmade gifts, but few gifts may be as welcomed as those that can be eaten.

Cooking and baking ramps up during the holiday season. People can turn extra time in the kitchen into opportunities to create festive treats that are ideal for gifting. But which items are the best of the best? Even though tastes are singular, these items will appeal to most foodies and others on your gift list.

• Jams and preserves:

Fruit jams and preserves are versatile foods. They are as at home on toast and biscuits as they are as fillings in cookies and tarts. Jams and preserves can be made with relatively few ingredients and work well with seasonal fruits.

• Cinnamon rolls:

Warm, sticky and full of aromatic spice, cinnamon rolls are the perfect comfort foods. These rolls do not typically have a long shelf life, so be sure to present

them promptly before they get stale.

• Pancakes (or cookies) in a jar: If you have a fantastic recipe that you can’t resist sharing, try turning it into a gift. Measure and package the ingredients into mason jars, tie with ribbons and include directions for

moist and delicious.

• Chocolate barks or fudges: Seasonal flavors can come to life in chocolate treats. White chocolate filled with peppermint pieces or dark chocolate and cherry chunks are tasty pairings. Break apart portions of the bark or cut the fudge with cookie cutters and gift inside cello bags tied with ribbons or in cardboard candy boxes.

• Cocktail syrups: Create spicy or sweet syrups that are tailor-made for enhancing cocktails. Anyone on your gift list can then become a master mixologist.

• Shortbread cookie ornaments: Circular shortbread cookies can be decorated with royal icing to look like Christmas ornaments. They can be eaten or even placed on trees to complete holiday decor.

preparation and cooking.

• Mini bundt cakes: Fruit cakes may be a holiday standard, but bundt cakes make for great and traditional offerings as well. Miniature bundts filled with chocolate chips, dried fruits or even those soaked in a favorite boozy-butter glaze can be

Pet Recipes

Dog Ice Cream

3 ripe bananas

32 ounces plain yogurt

1 cup peanut butter

Blend. Pour mixture into ice trays. Freeze 2 hours. Cool treats.

Yogurt and Berries Pet Popsicles

1/2/ cup blueberries, blackberries, strawberries, raspberries

2.5 ounces plain yogurt

Combine and add into molds/tray. Freeze until solid, 4 hours.

Banana & Peanut Butter Treats

2 bananas

2 tablespoons peanut butter

Combine and add into molds/tray. Freeze until solid, 4 hours.

2 bananas

• Festive cookie pops: Cookie pops can be made by mixing homemade or prepurchased crumbled cake with frosting or softened cream cheese and formed into balls. Insert a lollipop stick and dip the balls into melted chocolate or candy melts. Sprinkles, nonpareils or luster dust can be used to enhance the covered pops.

Tips to master comparison shopping

METRO - Savvy shoppers recognize the value of comparison shopping. By comparing prices of the same or similar products at various retailers, consumers can save considerable amounts of money. That’s especially true during the holiday season, when shoppers are looking for items for everyone on their shopping list and hoping to find them without breaking the bank.

Though comparison shopping may fall short of being a science, skilled shoppers know that some proven methods can greatly increase the chances of finding gifts that will make loved ones’ eyes light up this holiday season.

• Track prices over time. Successful comparison shopping takes time and patience,

as savvy shoppers recognize that prices on an array of items fluctuate over time. Holiday shoppers should not wait until the unofficial beginning of the holiday season to start tracking prices, as that leaves little time for prices to change. The earlier you start, the better a feel you’ll develop for how much an item might cost and how much the item might come down in price before it’s time to pounce.

• Establish a price you’re comfortable paying. It’s beneficial to determine a price you’re comfortable paying for each item when comparison shopping during the holiday season. This reduces the chances that you’ll delay buying an item until it’s too late to find a bargain. If you

set prices you’re comfortable paying and items hit that mark, then purchase them right away and shift your attention to gifts for others on your list.

• Utilize alerts. Various comparison shopping sites allow users to set up email alerts that can inform them when items are being sold for a certain price determined by the shopper. Utilizing these alerts essentially lets the comparison tool do the work for you. Once you receive an alert, all you need to do is purchase the item.

• Ask around. Technology has made it simpler than ever to comparison shop, but it’s important that holiday shoppers do not discount the value of word-of-mouth shopping. When speaking to

A guide to picking the perfect fresh Christmas tree

METRO - Come the holiday season, perhaps no tradition evokes the warm and fuzzy “feels” more than a family outing to pick a Christmas tree. Whether it’s a trek to a live Christmas tree farm or a short drive to the nearest pre-cut tree lot, the process of selecting a tree that will serve as the crown jewel of the entire season is a great way to make lasting memories.

Selecting a tree is a yearly ritual and each person has his or her set of criteria for what makes the ideal Christmas tree. These tips can help families find the right tree.

Choose your species

Do some homework on the type of tree you want prior to buying the tree. Balsam fir and fraser fir are popular Christmas tree varieties, but there are many others, such as noble fir and Norway spruce. Balsams are known for having the most fragrant smell, but frasers tend to keep their needles the longest. For those who prefer a douglas fir, keep in mind that they sometimes drop their needles prematurely due to foliar diseases like needle-cast fungus.

Space for ornaments

In addition to aroma and needle longevity, look for trees that have a desirable shape and allow for adequate space

between branches, advises the home and garden resource

The Spruce. Trees groomed to be lush and full will look beautiful unadorned, but once ornaments are added, full branches may cause those ornaments to hang low or even fall off. Trees with sparse branches allow for ornaments to hang straight.

Measure your space

Trees in the field or in a lot may look much smaller than they do when brought into the living room. Don’t make the mistake of selecting a tree that is too large for your home.

The agricultural firm Ragan & Masey says to measure the room from floor to ceiling and subtract the height of the tree stand and tree topper. It’s equally important to measure the width of the area where the tree will stand and allow for ample space for foot traffic around the tree.

Perform a needle check

Every tree will drop some needles, and most evergreens hold their foliage. Modest needle loss is not an indicator of a poor tree. However, Decker’s Nursery in Greenlawn, NY says if 50 percent of the needles are lost when you swipe your hand down three to five different branches around the tree, the tree likely is not a good choice. In addition, avoid a tree that has glaring defects in the trunk as it can impede water flow through the tree.

Heavier is better

A heavy pre-cut tree means it is full of water and has been cut more recently. A healthy, fresh tree is going to require an effort to lift. Older, dried out trees will not be heavy. Upon arriving home, make a fresh cut off the tree trunk and get it in water as soon as possible — even if that’s a bucket until the tree stand can be set up.

neighbors or loved ones, ask if there are any local businesses that offer great deals or websites that they rely on to find budget-friendly items. Word-of-mouth shopping was once the norm, and it can still pay dividends when looking for holiday gifts.

Pumpkin & Banana Treats

1/4 cup pumpkin puree, canned

Combine and add into molds/tray. Freeze until solid, 4 hours.

Cucumber Pup Pops

1 medium cucumber

1 cup plain yogurt

1/8 cup honey

Blend all ingredients and cucumber is fully chopped. Lay molds on cookie sheet. Pour into molds. Place in freezer for 3 hours. Place in airtight container.

Human food dogs can eat: Cheese, eggs, carrots, apples

Human food dogs cannot eat: Milk, grapes, gum, chocolate

1 egg, whisked

Dog Pancakes

1 banana, chopped and mashed together with egg

Spoonful of honey (optional)

Pinch of cinnamon (optional)

Mix ingredients together. Fry pancakes. Turn halfway through until both sides are brown. Cool and serve.

Tailwags

Dog Mom, Snowball, Rufus

Metro Photo

Food gifts are perfect for the holiday season. Handmade treats from the heart show loved ones how just much you care.